Description
A healthy and colorful dish made with spaghetti squash and fresh vegetables.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half and remove the seeds.
- Drizzle with olive oil, salt, and pepper.
- Place cut side down on a baking sheet and roast for 40 minutes.
- In a pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add bell peppers and zucchini, cook until tender.
- Stir in cherry tomatoes and cook for 2 more minutes.
- Remove squash from the oven, scrape out the flesh with a fork.
- Combine squash strands with sautéed vegetables.
- Garnish with fresh basil before serving.
Notes
- Choose a firm spaghetti squash for best results.
- You can add other vegetables like broccoli or carrots.
- This dish can be served hot or cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg